A simple yet effective dessert: white cream with lemon, with lemon curd. The white cream, or Blancmange, is a recipe from my childhood: I was mom when I was in the mood for sweet. Does not contain eggs, so it is definitely lighter than custard, and you can spice up in different ways: I prefer lemon zest and a little vanilla extract. Lemon curd is a perfect match, But if you don't feel like doing it or buy it, sounds great even a tablespoon of your favorite jam or fresh strawberries, Maybe toss with a little sugar and lemon.
Ingredients for 4 servings:
- 500 milliliters of fresh whole milk
- 2 tablespoons of flour (30 grams)
- 4 tablespoons granulated sugar (80 grams)
- zest of one lemon (I, with the knife, get a thin ribbon)
- vanilla extract as required
- 4 tbsp lemon curd
Mix in a saucepan the sugar with the flour. Merge to thread little milk stirring vigorously so that no lumps: When you will be formed a thick batter and smooth, Add the remaining milk, vanilla, lemon zest. Put the saucepan on the stove.
Cook, stirring constantly, over low heat until the cream comes to a boil and begins to thicken. Pour into cups and let it cool at room temperature, then store it in the refrigerator for at least 3 hours. Serve the cream with a dollop of lemon curd (to spread it slightly heat it in a water bath mirror; be careful because once poured over cream no longer put in the refrigerator because the lemon curd tends to harden with cold).